Eggplants (Baby) Roasted with Goat Cheese Stuffing

By timbrehse

Roasted baby eggplants stuffed with goat cheese, sun dried tomatoes and pine nuts. A perfect party appetizer.

Ingredients

• 10 baby eggplants
• 2 tablespoons extra virgin olive oil
• salt & pepper to taste
• 2 ounces goat cheese
• 3 tablespoons sun dried tomatoes, diced
• 1 tablespoon pine nuts, toasted
• honey, for garnish
• balsamic vinegar, for garnish
• parsley, chopped for garnish

Preparation

Step 1

Instructions

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray.

Wash eggplants and carefully slice about 3/4 through each one lengthwise, careful not to go all the way through.

Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper.

Roast for 20 minutes at 425 then turn to broil for an additional 3-5 minutes just until skins start to wrinkle.

Remove eggplants from oven and let cool for about 5 minutes.

In the meantime, combine goat cheese & sun dried tomatoes in a small bowl and mash together.

Stuff each eggplant with a small amount of the goat cheese mixture.

Sprinkle pine nuts on top.

Finish with a drizzle of honey, balsamic vinegar and chopped parsley.